| 摘要 |
This baked confectionery includes, per a total of 100 parts by mass of wheat flour and an insoluble-dietary-fibre-containing flour, a total of 20-65 parts by mass of fat having a melting point of not more than 20˚C and fat having a melting point in the range 25-50˚C. The baked confectionery satisfies the following conditions: (a) that the proportion, expressed as a mass ratio, of the content (B) of the wheat flour to the content (A) of the insoluble-dietary-fibre-containing flour be B/A = 50/50 to 80/20; (b) that the proportion, expressed as a mass ratio, of the content (D) of the fat having a melting of not more than 20˚C to the content (C) of the fat having a melting point in the range 25-50˚C be D/C = 1/7 to 7/1; and (c) that the gliadin content be at least 2.4 mass%. |
